Genetics, Genomics, and Breeding of Coriander: A Review

One of the most common seed spices is coriander (Coriandrum sativum L., 2n = 22). It is an annual herb of the Apiaceae family that is native to the Mediterranean region. Its dual use is larger than that of any other spice since its leaves and seeds can be utilized for both culinary and condiment purposes. The medical benefits of coriander seeds are well documented. They have aphrodisiac, diuretic, antibilious, carminative, and refrigerant qualities. As a result, coriander is often used as a traditional home remedy for a wide range of illnesses and as an ingredient in Ayurvedic medications. Because of their wonderful perfume, the stems, leaves, and fruits can all be utilized to flavor soups and other continental foods. In India, coriander is largely cultivated in Rajasthan, Madhya Pradesh, Andhra Pradesh, Tamil Nadu, Orissa, Uttar Pradesh, and Uttaranchal states. Rajasthan is major coriander growing state with its share of about 60% in the total area and production of the country. Although new coriander varieties have been created through conventional breeding, stress resistance, essential oil yield, or other quality traits have not been appreciably improved. In order to improve quality and resistance traits, recent developments in breeding research have integrated contemporary techniques such as omics technologies, biotechnology, quality breeding, resistance and stress breeding, and gene tagging. Thus, it is imperative that basic research be done as part of contemporary breeding efforts in order to increase coriander yield and quality.